P E A C H  -  I N F O R M A T I O Nƒ

McKemie HomeGrownƒ
Rt. 2, Box 348ƒ
Dale, Texas 78616ƒ
512 764-2122ƒ

SELECTION of PEACHES

Peaches are best purchased in the "firm ripe" condition. "Firm ripe" peaches have a well developed yellow background color but have not yet softened. The state of ripeness of apeach cannot be judged by the redforeground color. The consumer that selects firm ripe peaches and allows themto soften after purchase will have few bruised and ruined fruit.


NUTRITION

High in vitamin A & potassium. Some niacin & iron.


USING PEACHES

Before using in in most recipes, peaches should have the peels and pits removed. In many situations you will want to add lemon or lime juice or citric acid or some commerical preparation to retard the oxidation that darkens the exposed fruit.
Mary Pat's Cobbler



PEACH PICKLES
24 peaches
4 cups sugar
2 cups water
2 tablespoons Allspice
1 tablespoon whole cloves
2 cups vinegar
2 sticks cinnamon

Quarter peaches; boil 20 minutes in clear water. Boil sugar, water, vinegar, and spices (tied in bag) for 10 minutes. Pour over peaches; let stand overnight; then cook until tender. Pack in hot jars. Cook syrup until thick and pour over peaches. Seal.


PEACH PRESERVES
Peaches
sugar
whole cloves

Wash, peel, and pit peaches. For each pound of peaches add 1 1/2 cups sugar. Boil until syrup sheets spoon. Whole cloves may be added, just a few to your taste. Pour into sterilized jars; cap and seal.


LEBANON COUNTY PEACH CAKE
2 cups sifted flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1 beaten egg
1 cup milk
4 ripe peeled, halved peaches
2 tablespoons sugar
1/2 tablespoon ground cinnamon

Sift together the dry ingredients; cut in shortening. Add milk, egg. Mix until blended. Pour batter into greased 11X7X1.5 pan. Cover with peach halves, cut side up. Sprinkle with cinnamon sugar mixture. Bake at 350 deg for 35 minutes.


FRESH PEACH SHERBERT

Add 1 cup sugar to 3 cups scalded milk; stir to dissolve. Add 1 cup light corn syrup, 2 cups mashed fresh peaches, 1/2 cup orange juice, 2 tablespoons lemon juice, 1 tablespoon lemon peel, and 1 teaspoon vanilla. Freeze firm, beat thoroughly, freeze again.


SPICED PEACHES
7 pounds peaches (about 20 large)
1 quart vinegar
1 teaspoon whole cloves
1 stick cinnamon, broken
1 teaspoon Allspice
4 pounds light brown sugar

Scald and peel peaches, leaving them whole. Tie spices in a bag and add to vinegar in a heavy sauce pot. Bring to boiling and stir in the sugar. Drop peaches, a few at a time, into spiced syrup and cook just until tender. Put peaches into sterilized jars, cover with hot syrup and seal. Makes about 3 quarts.


BRANDIED PEACHES
1 peck peaches (1/4 bushel)
sugar
1 quart brandy

Scald and peel peaches. Weigh. Use 1/2 weight of sugar. Put a layer of peaches, sugar, peaches, sugar in a large crock. Pour brandy over the layers. Cover crock with a heavy piece of white muslin before placing cover on the crock. Set aside in cool place and allow peaches to stand two to three months before using.


FRIED PEACH PIES
2 cups sifted flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold water
2 cups sweetened cooked peaches

Make dough. Roll on floured surface about 1/8" thick. Cut out 4" rounds. Spoon about 1 tablespoon peaches onto each round. Moisten edges with water. Fold to form a semi circle and press edges together with a fork. Fry in deep fat about 3 minutes or until light golden brown. Remove from fat; drain on absorbent paper. Sprinkle with granulated sugar. Makes about a dozen.


PEACH REFIGERATOR CAKE
large chiffon cake
3 cups sliced peaches
1 cup sugar
1 small box orange gelatin
1 envelope gelatin
1 large can evaporated milk, frozen

Coat a 9X13 pan generously with butter. Cook fruit, sugar and 1 cup water. Add orange gelatin and envelope of gelatin which has been dissolved in 1/4 cup water. Cool. Beat evaporated milk until whipped. Fold into fruit mixture. Crumble cake into bite sized pieces. Layer cake, fruit, cake fruit. Top with whipped cream. Chill.


PEACH COBBLER
2 cups sliced peaches
2 cups sugar
1 stick butter
3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk

Mix peaches with one cup sugar; let stand. Put butter into 2 quart casserole. Melt in 325 deg oven. Combine remaining sugar, flour, baking powder, salt and milk. Pour over melted butter. Spoon peaches on top of unstirred batter. Bake at 325 deg for one hour.


PEACH COBBLER
1-2 quarts of peaches
sugar to taste
1 tablespoon lemon juice
1 stick margarine
1 cup water
1 double pie crust

Peel/slice peaches. Add sugar and lemon juice. Grease 9X13 pan. Place fruit in pan and dot with margarine. Add water. Roll pastry; cut into strips. Cover top of fruit. Sprinkle additional sugar over pastry and bake in350 deg oven until brown. 45-50 minutes.